…but, what do you eat???

By Justina Walls

All you bakers strap on your aprons and start baking! There’s a new cookbook specifically for cookies! The Wholesome Oven – Book One: Cookies, Cookies, Cookies by Patricia Leslie, MS, (Regent Press, 2003) is a cookie monster’s delight. The book is divided into three categories, moving from easiest to most challenging – Bars, Drop Cookies, and Rolled or Sliced Cookies. She includes hints to assist you at the beginning of each category. You’ll find all time favorites (Chocolate Chip, Oatmeal Raisin, and Sugar Cookies for example), and some unusual ideas as well (see below for a few of them). Below the title of the book, the cover states "successful baking without dairy or eggs", so this book is an excellent choice for any type of vegetarian, or for those with lactose intolerance or high cholesterol. You can preview this book for yourself at this year’s VSC’s Thanksgiving Day potluck, as the author generously donated a copy for the silent auction!

The recipes that I tested did not make as many cookies as shown in the recipe, but Leslie states that she prefers bite size cookies, and mine were definitely larger. I did not adjust ingredients for altitude, but did increase the baking times slightly, with good results. (If you need assistance with high altitude baking, there are books specifically on that subject, or your County Extension Agency will have information available.) I also heeded her suggestion of using unbleached parchment paper (which is re-usable) on the cookie trays, rather than the traditional margarine and flour method of pan preparation. She incorporates an interesting dialogue concerning the environmental concerns and advantages of each method.

Rather than a traditional index, Leslie provides us with an index by key flavors and ingredients in a format that makes it easy to find a recipe without certain ingredients that may be problematic for some (such as wheat, nuts, cane sugar, or added oils). There is also a guide for natural ingredients that might be more challenging to find, although it did not cover all of the more unusual ingredients.

It’s always great to keep a few batches of cookies on hand for the holiday season, and this book is a great resource for that – for you, or as a gift to inspire your favorite baker! But beware - the cookie monsters will infiltrate your kitchen soon!

Banana Curry Bars – p. 14 – 2-4 dozen

1 ¾ c. unbleached pastry flour

1 t. Madras-type curry powder

½ t. baking powder

¼ t. baking soda

2/3 c. banana, mashed

3/8 c. unrefined sugar

1/3 c. soy yogurt

1/3 c. almond butter

¼ c. soymilk

½ T. vanilla

½ c. raisins (optional)

Preheat oven to 375 F. Lightly oil a 13X9X2 baking pan. Sift the flour, curry powder, baking powder and baking soda together.

Beat together the banana, sugar, soy yogurt, almond butter, soymilk and vanilla. Add the flour mixture to the banana mixture in two or three portions. Beat the ingredients thoroughly each time. The batter will be thick and sticky. Fold in the raisins. (It’s ok to use the electric mixer.) Separate them as you add them, if they are clumped together.

Scoop the batter into the pan. Level it out to the pan sides. Bake 24-28 minutes. The surface will be firm and golden brown. The top should spring back when gently pressed. A cake tester should come out clean. Cool it completely in the pan, on a rack before cutting into squares or rectangles.

Chocolate Whispers (wheat free) – p. 68 – makes about 5 dozen

¾ c. brown rice flour

¾ c. millet flour

½ c. unsweetened cocoa powder

¾ t. baking soda

8 oz (1 container) vegan sour cream

¾ c. unrefined sugar

¼ c. soymilk

2 t. vanilla extract

Preheat oven to 350 F. Prepare 2 baking sheets. Sift together the brown rice and millet flours, cocoa powder and baking soda.

In a food processor, combine the vegan sour cream, sugar, soymilk and vanilla. Process these together until they are well-blended. Add the flour mixture to the processor. Process the ingredients together one more time until they are completely blended. The dough will be quite soft. Use the measuring cup method to drop the dough by rounded teaspoonfuls onto the baking sheets 1½" apart.

Bake 15-17 minutes. The tops will spring back when gently pressed. The bottom edges will be lightly browned. Cool them on racks.

Pistachio Macaroons – p. 86 – makes at least 4 dozen

1 c. pistachios, ground fine

6 T. unbleached pastry flour

½ c. apple juice

3 T egg replacer powder

1 t. vanilla extract

¾ c. unrefined sugar

Preheat oven to 350 F. Prepare 2 baking sheets. Sift together the ground pistachios and flour.

Use a mixer to beat the egg replacer powder into the apple juice and vanilla at high speed, until frothy. Gradually add the sugar, beating continuously at high speed. Add the pistachio mixture, beating at medium speed until all the ingredients are fully combined. The dough will be very pourable, like pancake batter.

Use the measuring-cup technique to drop the cookies by scant teaspoonfuls 1" apart on the baking sheets. Bake 11-13 minutes. The surfaces will be firm. The edges will begin to turn brown. These will not spring back when pressed. Cool them on racks.